Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe

• lightly smoked salmon↗6

  fillets

• unsalted butter↗15g g

  melted

• crème fraîche↗200ml ml
• salmon roe↗50g g
• cucumber↗100g g
• sea salt↗3 tsp tsp

  flakes

• white wine vinegar↗350ml ml
• granulated sugar↗2½ tbsp tbsp
• celery seeds2 tsp tsp
• black peppercorn↗1 tsp tsp

  bruised

• carrots↗150g g
• radishes↗100g g
• cauliflower↗150g g

  cut into small florets

• red onion↗½

  finely sliced

• dill↗½ small bunch

  torn into little sprigs

Step-by-step instructions

1. 1

   First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours – the salt will draw out the moisture.

2. 2

   Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.

3. 3

   Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.

4. 4

   Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.

5. 5

   Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.

6. 6

   Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.